Sous Vide New York Strip Steaks – Sponsored by Milk & Eggs

Food delivery service Milk and Eggs sponsored this post. It contains affiliate links.

For my March cooking experiment, sponsored by Milk & Eggs, I tried a new (to me) cooking method called sous vide. A few years ago, I heard about this cooking method, from Instagram ads, which touted cooking 80 hard boiled eggs perfectly in a single batch. It was advertised for around $400 at the time, so I dismissed looking further into it. Since then, it’s lowered in price, making it easier for serious home cooks to use this method of cooking which is commonplace in commercial kitchens.

Sous Vide cooks food by using a machine that heats up water to a particular temperature for a determined amount of time. It’s commonly used for proteins, to cook to the right temperature for various levels of done-ness. (Read this Bon Appetit article for further explanation of this method).

My friend Jessica, whose instagram food feed (@kitchenfling) is amazing, owns one and said I could borrow it anytime. I was thrilled to try it out, especially for my next Milk & Eggs sponsored post. Since I love steak, and my last Milk & Eggs sponsored post was about trying a new method, I thought why not continue the trend and sous vide steak?

She owns the Joule sous vide, which is blue-tooth enabled and only works through the company’s app that makes cooking this way effortless. Once I resolved my connection issues with the app (which was actually somewhat frustrating btw), It became effortless.

My daughter helped me season (with Kosher salt and black pepper), the two 12-ounce New York Steaks I got from Milk & Eggs. Since they arrived at my doorstep that morning, they were already defrosted. Since they were center-cut and grass fed, I knew they were going to be good.

They rested while the sous vide Joule pre-heated the water

Then, when the app said the water was ready, I put the seasoned steaks in a Ziploc one gallon freezer bag, and squeezed out the air before I completely submerged the steaks in the water. I used clips to keep the bag in place.

Since my husband and I both like our steaks on the rare side, it only took 30 minutes of sitting in the water bath before it was ready for searing. By the way, I consulted this Serious Eats article before cooking, and it says the duration does make a difference, even though some sources tout you can leave the protein in the water bath for extended amounts of time.

When the meat is removed from the bag, it is grey and completely unattractive in appearance. Thankfully, searing all sides (even the thin ones) in butter and garlic will solve that problem.

Nice looking steak. Nice looking plate.

Did it taste good? Yes. Did it convince me to buy my own sous vide machine? No. Another friend of mine said it best when I asked her about sous vide cooking – the best part about cooking is the smell, and you lose some of that with sous vide cooking. Would I try it again? Probably, knowing I have access to one.

Thank you, Milk & Eggs for providing the steak.

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This post contains my affiliate link for Milk and Eggs, which saves new customers on your first order.

Milk and Eggs is a Los Angeles-based food-delivery company.

MilkandEggs.com


Disclaimer: WestsideMommy worked on this post in collaboration with Milk and Eggs, where they provided me with complimentary groceries in exchange for sharing my experience on a post. All opinions are 100% honest and my own. This post contains affiliate links.